I chose to dress professionally here for a culinary competition. I chose this outfit because it fits the profession of being a chef perfectly, and it kept team uniformity
The first "lab" that I'll look at is the egg yolk ravioli. We learned that our initial appetizer was too big and tough, so we downsized the eggs and developed a different dough to use. Judges said that the only improvement we could have made was to add a little bit of salt in the ravioli.
The second lab that I'll look at is the seared sea bass. Making this fish, I learned about basting with butter. Judges said that the fish was perfectly cooked.
The third lab, as you could probably guess, is the deconstructed cheesecake. I learned that different brands of frozen raspberries generally have different water contents, making the coulis harder to reproduce across practices. We found a brand that worked and used it across the competitions.